onger, and serve with garnishes (mini kosher dill pickles, tomato, ketchup
o 425\u00b0F. For the Mini Apple Pies, unroll crusts on lightly
br>Fill with fruit or pudding.
(Dried fruit makes easy to handle
this will help for pulling pies out of pan). Spray with
Soften cream cheese and add Eagle Brand milk, lemon juice and whipped topping.
Mix together and pour into crusts.
Chill.
Top with chilled fruit pie filling (cherry, blueberry or strawberry). Yield:
2 pies.
Preheat oven to 350\u00b0F. Grease 2 - 12-cup mini muffin trays. Cut 24 - 2 1/2 inch discs out of pie dough. Use to line muffin trays. Chill. Cut 24 - 1 1/2 inch stars from remaining pie dough. Set aside.
Distribute fruit filling between tart shells. Brush edges with egg. Place stars over fruit mixture and press edges to seal. Brush with egg and bake for 20 mins, or until pastry is golden. Serve dusted with powdered sugar.
Preheat oven to 325\u00b0F. Lightly grease and line 8 mini loaf pans with parchment paper.
Bring dried fruit, oil and 1/4 cup water to a boil. Reduce heat and simmer for 5 mins. Remove from heat and stir in sherry and egg. Add cake mix and almonds, mixing well to combine. Spoon into holes and smooth surfaces. Bake for 35-40 mins, or until a skewer inserted in the center comes out clean. Let cool in pans.
Refrigerate fruit for 2 hours.
Grease and flour rolling board.
Take one biscuit at a time and roll out large enough to hold fruit.
Place fruit in center of biscuit and fold over.
Take a fork and press edges together.
Put just enough shortening in skillet to barely cover bottom.
Add shortening as needed.
As soon as shortening starts to melt, reduce heat to low.
Place pies in skillet and slowly fry to allow biscuit enough time to get done.
Flip pies easily.
Cook until golden brown.
Cool for 10 minutes and serve.
hem into 4 5-inch mini pie dishes. Cut remaining pie
ow heat, simmer the dried fruit in the water for 30
mong crusts and top with fruit to serve.
Choose kind of dried fruit. Soak fruit overnight. Wash and cook until soft-cooked.
Drain off water. Add sugar and your favorite spice. Chill well in refrigerator.
Roll out Butter-Me-Not biscuits.
Fry in Mazola oil in electric skillet for slow even cooking.
One package of dried fruit makes about 20 pies.
Combine water, sugar and cornstarch; cook until clear.
Add jello and lemon juice.
Cool slightly and pour slowly over fruit. Makes enough for 2 pies.
Mix Cool Whip and milk together.
Add fruit and lemon juice to mixture.
Pour into pie crusts; chill.
Makes 2 pies.
Mix together ingredients.
Pour into graham cracker crusts. Chill for 1 hour.
Yields 2 pies.
Roll cookie dough into 1\" balls.
Place one ball in each section of mini muffin pan.
Bake approximately 8-10 minutes at 350 degrees.
Once done, immediately form tart shape with a wooden tart shaper.
Cool a few minutes then move to cooling rack.
Remove from pans (toothpicks are helpful).
Cool completely.
Mix softened cream cheese with sugar; add desired amount of whipped topping and crushed pineapple.
Fill each tart with the cream cheese mixture.
Top with thinly sliced fresh fruit of choice.
and place in an ungreased mini muffin tin.
Press dough
ut dough around.
Place fruit (well drained) on 1/2
Begin by making pastry as follows:
Sift flour with salt and sugar.
Rub in 2/3 cup of lard and slowly add enough cold water to form a stiff paste.
Toss this mass onto a floured board and roll out to 1/8-inch thickness.
Cut in circles the size of a saucer. Put in 2 tablespoons of prepared fruit of your choice, ensuring the fruit is thickened enough to not be too juicy.
Moisten edges with cold water and fold 1/2 of the circle over the other half, pressing together tightly with a fork.
Fry to delicate brown in deep hot fat.
Melt butter in oblong glass dish.
Mix together, with mixer, all ingredients, except fruit.
Pour over batter.
Add fruit on top (cherries are real good).
Bake for 1 hour and 15 minutes. Serve.